This post has been sponsored by King Soba, who make great gluten-free noodles and soups. We were compensated for our work. All opinions, photographs, the recipe and writing are our own.

There’s a lousy cold surging through our little island. People are coughing and complaining, home sick for days. So far — knock on wood — we four have avoided it. It’s probably luck. Lots of sleep helps. We’re moving through the winter days, still going outside and exercising. I have to say, however, I also credit this quick chicken noodle soup made with lots of fresh vegetables and King Soba sweet potato and buckwheat noodles.

For years, readers have written to me, asking for a gluten-free soba noodle. Soba noodles, if you don’t know, are thin long noodles, usually made of buckwheat flour, that are served hot in broths and cold with dipping sauces all over Japan. I adore these noodles. They’re slurpy, with a texture that quickly makes you want more. I find them far more interesting than western pasta noodles in soups. However, for years, I went without soba, since I couldn’t find a brand that were made entirely of buckwheat, in a factory that didn’t also manufacture wheat.

Enter King Soba. This Thai company makes soba noodles that are entirely gluten-free, non-gmo, and fair trade. They’re also vegan. And organic. Best of all, they are delicious. There is nothing sanctimonious or “healthy” about these. If you need soba noodles that are gluten-free and full of flavor? This is your choice.

They make plenty of different noodles, something for everyone:

• Pad Thai Noodles

• Vermicelli Noodles

• 100% Brown Rice Noodles

• Millet and Brown Rice Noodles

• Pumpkin, Ginger, and Rice Noodles

• Black Rice Noodles

• Thai Rice Noodles

• 100% Buckwheat Noodles

• Brown Rice and Wakame Noodles

• Sweet Potato and Buckwheat Noodles

• Buckwheat Ramen Noodles

• Brown Rice Ramen Noodles

We’ve been eating some of these for months now and the kids are both fans of all the noodles King Soba makes. I love the black rice noodles and pumpkin, ginger, and rice noodles. But my favorite, by far, is the sweet potato and buckwheat noodle.

So we’ve been making a quick soup, using already-roasted chicken, chicken stock, and a bunch of fresh vegetables. Heat the stock, cook the noodles in it, and add the vegetables. Dinner in 10 minutes.

I’m holding out hope that a bowl of this just might stave off this horrible cold.

Print

buckwheat noodle chicken soup

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

We’ve stopped using brown rice pasta noodles for our soup. These days, we use King Soba sweet potato and buckwheat noodles for pasta and hot soups.

This soup is so easy to make. Have any leftover roasted chicken? Cube it up and add it to the cooked noodles and stock. Here we used slivered red cabbage, green onions, chopped roasted carrots, and fresh ginger. It’s a great way to use up leftovers.